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Home Chicken And Stuffing With Tarragon

Coq au Vin Rouge Chicken in Red Wine Recipe

Ingredients

How to make it

  • In Dutch oven, fry bacon until crisp. Remove with slotted spoon and drain.
  • Combine flour, 1 teaspoon salt and pepper.
  • Dredge chicken in seasoned flour.
  • Brown chicken in bacon drippings until browned on both sides. Remove from Dutch oven and set aside.
  • Add mushrooms, pearl onions and baby carrots to Dutch oven. Saute until lightly browned.
  • Drain fat from Dutch oven.
  • Return chicken to skillet. Sprinkle bacon over chicken.
  • Add remaining ingredients and bring to a boil.
  • Cover and simmer 35 to 40 minutes.
  • Skim off fat and remove bay leaves.
  • Transfer to serving platter.
  • Sprinkle with parsley.
  • Serve with cooked egg noodles or cooked small potatoes.

People Who Like This Dish 2
Reviews & Comments 1

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  • a_fuego_lento 17 years ago
    Your recipe looks wonderful! I'm definitely going to try it out one weekend (a nice winter recipe, don't you think?) Anyway, I think it's great what you're doing for your friend's father. Kudos to you, I'm sure they appreciate it immensely!
    Was this review helpful? Yes Flag

The Cook

upstatevoyager Scotia, NY

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